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Cleansing Foods and Recipes

“When we unblock on a physical level—cleaning out the digestive tract while jump-starting the lymph, circulatory, and glandular systems with life-giving foods, juices, supplements, and yoga—our immune system becomes stronger, our blood chemistry is restored, and we literally build a new body at the cellular level.” Kartar Singh Khalsa, DOM

Polarity Drink

By Dr. Linda Lancaster

The liver is the main organ responsible for detoxification in the body. Toxic compounds are altered by the liver so they can be safely eliminated. The Polarity Drink is designed to cleanse, purify, and restore the normal functioning of the liver, gallbladder, and kidneys.

1 whole orange or grapefruit (remove the peel and chop into pieces)

1 whole lemon (remove the peel and chop into pieces)

1-2 Tablespoons of cold-pressed olive oil (start with less and add more as you can tolerate it)

1 slice of fresh ginger root (peeled)

1-2 cloves of fresh garlic (if your work situation makes this impossible, use 2-4 capsules of encapsulated garlic and swallow them with the Polarity Drink)

1-2 teaspoons of ground flax seeds

1 pinch of cayenne pepper

Place all ingredients in a blender and liquefy. Drink very slowly, thoroughly mixing the drink with your saliva before swallowing.

Drink on an empty stomach in the morning and allow at least a couple of hours after your drink it before eating normally. Continue daily for two to three weeks at a time.

Very Healthy for the Liver

By Indra Kaur Khalsa, adapted from a recipe by Yogi Bhajan

Blend:

¼ cup Buttermilk or yogurt

¼ cup Yogi Tea without milk

½ cup Pomegranate Juice

“In 40 days it cleans you out. Cleans up all the arteries, takes care of the liver, changes the chemistry of the blood, takes care of all the organs, reshapes and retunes every organ in the body, clears the skin, takes away the old age.” Yogi Bhajan

1 stick of kombu or other sea vegetable (in exchange for some of the salt in the recipe, you can use sea vegetables)

1 Tbsp olive oil or ghee (clarified butter)

Garnishes: ¼ cup finely chopped cilantro, ¼ cup finely chopped onions

Yields 8-10 servings

Rinse the mung beans and add them to the water in a 2 quart pot. Cook for 1/2 hour. Then add the rest of the ingredients and continue to simmer for one hour, stirring often. Cook until the mung beans have fully opened up and fallen apart. (You can soak them overnight to make them even easier to digest.) Garnish and serve warm.

Steam the beets whole or halved. When half done (ten to twenty minutes) add the peeled carrots. Cook until tender yet firm. After they cool, remove the beet skins (they slide off easily). Coarsely grate the beets and carrots. Mix them together loosely so the colors stay distinct.

Lightly sauté the scallions and garlic in the olive oil. Then add the Braggs, black pepper, scallions, and garlic to the beets and carrots. Toss this mixture together lightly. Place it in a casserole dish and bake at 350 degrees for 20-30 minutes.

(An option is to cover the casserole with grated cheese and bake until the cheese is melted and golden.)

[As with any change in your healthcare regime, please consult your primary health-care practitioner before undertaking any new exercise, dietary, or herbal treatment program. The information presented here is not to be used as a diagnostic tool or as a substitute for qualified medical care. Anyone who has reason to suspect serious illness should seek appropriate medical advice.]